Cover with foil and place in the oven and cook for approximately
45 minutes or until internal temperature of 125 degrees.

Remove the foil and brush the ribs with the barbecue sauce
and place back in the oven for an additional 15 minutes or until an internal temperature
of 145 degrees.

6 Servings

Note: This recipe is
basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.

Ingredients

For the Peas:

1 cup dried black eyed peas

5 cups water

1 bay leaf

1 chili pepper, dried, whole

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon sea salt

For the Salsa:

1 cup whole kernel corn1, drained

1 small onion, chopped

1 jalapeno pepper, diced

1 tomato, seeded and chopped

¼ cup cilantro, chopped

For the Italian Dressing:

¼ cup olive oil

¼ cup balsamic vinegar

1 teaspoon Creole or other spicy mustard

½ teaspoon granulated garlic

½ teaspoon granulated onion

¼ teaspoon rosemary

¼ teaspoon oregano

¼ teaspoon thyme

¼ teaspoon basil

Method

Sort and rinse black eyed peas thoroughly.

Place them in a medium bowl with water bay leaf, dried chili
pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure
water is covering by at least 3 inches.

Bring to a boil, and then lower heat to a simmer.

Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large
bowl.

Method
Place coconut water, ginger root, apple and spinach in a blender and blend until liquified. If a liquid is not produced add more coconut water/water. Add the strawberries and mangoes and puree until the desired texture is reached.

Season chicken with salt and pepper cover and refrigerate for 2 hours.
Place chicken in large pot with enough water to cover by 1 inch and bring to a boil for 6 minutes.
Remove chicken from water drain, let cool then pat dry with a paper towel.
Mix together the flour, corn meal, salt, cayenne pepper, granulated garlic and onion in a shallow dish.
Mix together eggs and water in a medium bowl.
Heat oil in a large skillet.
Dip the chicken in the egg wash, shake off any excess then dip it in the flour mixture.
Place chicken in the hot oil and fry until chicken is golden brown and done.
Drain on a paper towel.

Red Beans and Rice

6 Serves

Ingredients

1 pound dried red kidney beans

1 tablespoon grapeseed oil

1 medium onion chopped

1 green pepper, chopped

½ cup chopped celery

2 medium jalapeno peppers, seeded, chopped

4 cloves garlic, chopped

1 tablespoon Cajun seasoning

1 teaspoon dried thyme

1 teaspoon dried sage

2 teaspoons granulated onion

2 teaspoons granulated garlic

1 teaspoon salt

2 bay leaves

1 teaspoon Tabasco sauce or any hot sauce

1 tablespoon Worcestershire sauce

Chopped scallions or parsley for garnish

Method

Sort beans by removing any broken or disfigured beans, rocks, dirt and any other debris. Rinse thoroughly and drain.

Put
beans in a large saucepan, cover with water and soak overnight. To
quick soak the beans, bring pot to a boil, turn off the heat, cover and
soak for 1 hour before cooking.

While
beans are soaking, heat the oil in a medium saute pan add the onions,
peppers, celery and garlic cloves saute until onions are translucent.

Wednesday, February 18, 2015

Angelique: It's Mardi Gras time. Another holiday that's all about food.Mom: And of all the Southern cuisine, Cajun and Creole are my absolute favorite.Angelique: I've decided to make gumbo even though Jambalaya is my favorite. Oh and cornbread.Mom: And I'm offering up a great vegetarian gumbo. You know, at the rate we're going we'll never get rid of the holiday weight. Thanksgiving, Christmas, New Years, your birthday, Vday and now Mardi Gras.Angelique: And then Easter dinner. Fortunately, right in between is Lent. So what are you quitting this year? Sugar? Jelly Beans? What about potatoes?Mom: You know I'm not giving up potatoes. Or jelly beans.Angelique: Ma, gave up smoking twice, but she'll never give up her jelly beans.Mom: Not without a fight!

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ABOUT US

New Age Soul Food is a mother and daughter team aspiring to help each other make healthier dietary choices.They take on the task of turning traditionally unhealthy dishes into heart healthy dishes.They’re not all about losing weight.They’re about making old recipes healthier yet just as delicious as grandma’s.They believe in recipes that are lower in fat, salt, sugar and no processed foods.Vegans and vegetarians are welcome.

Who they are together?

Angelique is a carnivore. She mostly eats chicken and fish. And though she can cook, don’t expect a thing unless it’s a major holiday. And Joyce, the Renegade Chef, is an herbivore. She’s been off meat for 20 years, which makes their home very interesting. She’s no salad grazer. Let me tell you, "Mom" gets creative and keeps it interesting.

Welcome to New Age Soul Food - A Healthy Alternative to Traditional favorites.

Angelique Perrin is one of the co-hosts of Café Mocha Radio heard nationally each weekend. Her resume ranges from guest starring on Lincoln Heights to being the voice of the Keenen Ivory Wayans show. She considers herself a radio/tv personality and actress.

Joyce, better known as Angie’s mom, quit her corporate day job in 2002 to pursue her true love – food. After a stint in culinary school, she became The Renegade Chef. Joyce has been a chef for Whole Foods Market specializing in vegan and vegetarian cuisine. Currently she is Co-Owner/Chef of Catering by Alta-Perrin serving the Valleys of Los Angeles County.